FISH POTATO IN COCONUT GRAVY

This curry has an excellent taste. It is a Fusion but is  not hot.

Prep : Time – 15 mints

Cook : Time – 15 mints

INGREDIENTS

5 fish pieces (any type)

2 potato chopped and cooked

6 raw mango slices

2 green chili slitted

2 onion sliced

1 tsp ginger chopped

1 tsp garlic chopped

1 tsp chili powder

2 tsp corriander powder

1/2 tsp turmeric powder

Salt for taste

1/2 tsp mustard

1/2 tsp cumin

1 spring curry leaves

2 tbsp oil

1/2 tsp all spices powder

1/2 cup first extraction of coconut milk

1 cup second extraction of coconut milk

METHOD

Heat the oil in a heavy bottom pan and let the mustard, cumin, curry leaves to sputter. After adding these items add onion, ginger garlic and green chili then saute it until it reaches a golden colour.

Then add the chili, corriander, turmeric powders. Just saute for a while and add potato, salt and mango

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with 1/2 cup (125 ml) water then add the  fish for cooking in a low flame. When it is half cooked Add second extraction of coconut milk.

 

Then mix  the gravy and pieces very well and cooked add the first extraction of milk and all spice powder.

Stir gently and  wait for a minute then remove from the fire. Do not let it boil.

 

 

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